Absinthe spoon / Feuerzangenbowle spoon
Item no.:
11923
€3.49*
Content:
1 Piece
Prices incl. VAT plus
,
free shipping (DE) from €99**
In stock
Delivery time: 3-6 Working days*
Product information "Absinthe spoon / Feuerzangenbowle spoon"
Length (cm): 17.1
Width (cm): 3
Width (cm): 3
The absinthe spoon is a classic bar tool for the traditional preparation of absinthe and impresses with its simple, functional design. The flat, perforated spoon shape allows a sugar cube to be placed securely on top while water slowly drips over it – ideal for the typical ritual with perfect dosage. The fine structure ensures that the sugar dissolves evenly and the drink is diluted in a controlled manner without anything slipping. At the same time, the spoon is also ideal as an accessory for Feuerzangenbowle, for example for handling small ingredients or as a practical aid when serving.
It is pleasantly uncomplicated to use: place it on the glass, add the sugar, and pour the infusion neatly – particularly practical in service when processes have to run quickly and reliably. The tool fits in visually in classic bars as well as in modern cocktail concepts and is a nice detail for signature drinks with a show effect. The spoon is also a harmonious addition to events, winter menus, or hotel bars because it enhances preparation and presentation.
Please note: The spoon is punched out and may have sharp edges.
It is pleasantly uncomplicated to use: place it on the glass, add the sugar, and pour the infusion neatly – particularly practical in service when processes have to run quickly and reliably. The tool fits in visually in classic bars as well as in modern cocktail concepts and is a nice detail for signature drinks with a show effect. The spoon is also a harmonious addition to events, winter menus, or hotel bars because it enhances preparation and presentation.
Please note: The spoon is punched out and may have sharp edges.
| Material: | Stainless steel |
|---|
Prime Bar
Prime Bar
Wohlrabedamm 12
13629 Berlin
Germany
info [at] barstuff.de
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